Zucchini and Feta Stuffed Pita Pockets

Sure, here is the Zucchini and Feta Stuffed Pita Pockets recipe in the style of Serious Eats: **Zucchini and Feta Stuffed Pita Pockets** These Zucchini and Feta Stuffed Pita Pockets are a quick and easy weeknight meal that's perfect for using up leftover zucchini. The filling is made with grated zucchini, red onion, dill, feta cheese, Parmesan cheese, olive oil, lemon juice, salt, and pepper. The pita pockets are then stuffed with the filling and baked until golden brown and heated through. Serve warm with Greek yogurt, if desired. **Ingredients** * 2 medium zucchinis, grated * 1/2 cup chopped red onion * 1/2 cup chopped fresh dill * 1/2 cup crumbled feta cheese * 1/4 cup grated Parmesan cheese * 2 tablespoons olive oil * 1 teaspoon lemon juice * Salt and pepper to taste * 4 whole wheat pita pockets * 1/2 cup Greek yogurt, for serving (optional) **Instructions** 1. Preheat oven to 375°F (190°C). 2. In a large bowl, combine zucchini, red onion, dill, feta cheese, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Mix well. 3. Stuff the pita pockets with the zucchini mixture. 4. Place the pita pockets on a baking sheet and bake for 15-20 minutes, or until golden brown and heated through. 5. Serve warm with Greek yogurt, if desired.

The story behind this recipe is a long and winding one. It all started when I was a young boy growing up in the suburbs of Chicago. My mother was a wonderful cook, and she always made sure that we had a healthy and delicious meal on the table every night. One of my favorite dishes was her zucchini bread. She would make it with fresh zucchini from our garden, and it was always so moist and flavorful. As I got older, I started to experiment with cooking myself. I loved to try new recipes, and I was always looking for ways to make my favorite dishes even better. One day, I decided to try making zucchini bread with feta cheese. I thought the salty flavor of the feta would be a great complement to the sweetness of the zucchini. And I was right! The zucchini bread was even more delicious than before. After that, I started to experiment with other ways to use zucchini in my cooking. I made zucchini soup, zucchini fritters, and even zucchini pizza. But my favorite recipe is still these Zucchini and Feta Stuffed Pita Pockets. These pita pockets are the perfect way to use up leftover zucchini. They're quick and easy to make, and they're always a hit with my family and friends. I hope you enjoy them as much as we do!

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 2 medium zucchinis, grated
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh dill
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 4 whole wheat pita pockets
• 1/2 cup Greek yogurt, for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, red onion, dill, feta cheese, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Mix well.
3. Stuff the pita pockets with the zucchini mixture.
4. Place the pita pockets on a baking sheet and bake for 15-20 minutes, or until golden brown and heated through.
5. Serve warm with Greek yogurt, if desired.

Why It Works

• The zucchini is grated, which helps it to release its moisture and cook evenly.
• The red onion adds a bit of sweetness and crunch to the filling.
• The dill adds a fresh, herbaceous flavor to the filling.
• The feta cheese adds a salty, tangy flavor to the filling.
• The Parmesan cheese adds a nutty, umami flavor to the filling.
• The olive oil helps to keep the filling moist and flavorful.
• The lemon juice adds a bit of brightness to the filling.
• The pita pockets are baked until golden brown and heated through, which makes them crispy on the outside and soft on the inside.
• The Greek yogurt adds a creamy, tangy flavor to the dish.